Rendang Beef Curry is a complex dish originating from Indonesia. This version is a recipe passed down from my father. Traditionally made with beef or chicken, you could also use lamb or venison.
- 1 Jar of Rendang Curry Mix
- 800g Diced chuck steak
- 400ml Water
- Shredded lime leaves
- Sliced red chillies
- 1 Tablespoon of desiccated coconut, lightly toasted
Combine the meat with Rendang Curry Mix and water in a saucepan. Cook over high heat until it comes to a boil.
Reduce the heat to a gentle simmer for an hour or more (cooking time will vary depending on the cut and type of meat – chicken breast will only require 30 minutes).
Stir from time to time to prevent the mixture from sticking until it is cooked through.
When the meat is ready, skim off any excess oil and transfer to a serving dish.
Garnish with shredded lime leaves, sliced red chillies and toasted coconut.